kitchen conversations

“In 1912, an incredible gift of 3,000 cherry blossom trees was bestowed on Washington, DC by Tokyo, Japan. Rooted strongly and surviving outside elements, the trees have withstood the test of time – and nearly a century later, the National Cherry Blossom Festival is preparing for an unprecedented and once-in-a-lifetime celebration from March 20 – April 27, 2012. ”

In honor of one of our nation’s most beloved treasures we are celebrating with a cherry recipe.  It might not be as beautiful as the cherry blossom trees but it tastes delicious!

Ingredients

• Cherry Pie Filling 1 can
• White Cake Mix 1 box
• Butter (sliced) 1 stick

Method

• Pour the cherry pie filling into the baking pan.
• Spread the filling evenly, so that it covers the entire pan.
• Pour dry cake mix over the cherry filling.
• However, do not break the lumps and leave them intact, as they are going to form the “crust” of the cake.
• Place slices butter on top of the dry mix, but do not mix it.
• Bake the cake at 350 degrees Fahrenheit, until the cake is golden brown in color.
• It will take approximately 30 to 45 minutes, but different ovens may require different time.
• Remove from the oven, cool for about 30 minutes and slice it evenly and serve warm.